How To Cook On A Boat: Tips From A Seafaring Pro
This is an older article, but it pretty much describes what my galley and resources are. They are in the same area we are, but I just discovered this article today.
The picture is not from the article, but is a galley very similar to my own.
Will post part 2 tomorrow if anyone is interested.
http://www.epicurious.com/articlesguides/blogs/editor/2011/03/how-to-cook-on-a-boat.html
by Joanne Camas
on 03/22/11 at 12:01 PM
Avid Epicurious member and foodie Linda Tait and her husband, Kim Sherback, are Canadians who retired in 2003 and "sailed into the sunset" the next year. Originally they planned to sail around the world, but they've migrated down the coast of California and the outside of the Baja. "This winter we are in La Paz, next winter we're thinking La Cruz in Banderas Bay," Linda explains.
How does Linda manage to cook in her boat's tiny galley and find all the ingredients she's accustomed to? Linda was happy to share the culinary juggling skills she's mastered. Today, read about the logistics of making dinner at sea, and come back tomorrow to find out about Linda's food discoveries on her travels.
What's your kitchen space like on the boat?
The boat is 40 feet long, but my galley measures 5 feet by 4 feet in a U shape, giving me a 2 x 2 standing spot. It includes a 3-cubic-foot fridge, 1-cubic-foot freezer, 3-burner propane stove with oven, and a deep double sink. One of my favorite things has always been cooking, and I thought I'd go nuts on board with my normal style, so I have adjusted to a more relaxed style: Less things on the plate, higher-quality ingredients (when available), and great flavors.
We eat as healthy as possible, very little wheat or "white" stuff. We haven't bought a loaf of bread in almost three years. It's a challenge, but Kim is always willing to be my guinea pig, since when something is in season or going off onboard, it gets used. Today I took a "rolled tortilla casserole" recipe off Epicurious and changed it to fit what's onboard: That meant a can of corn soup mixed with a can of salsa instead of spaghetti sauce and a Mexican cheese that's used for quesadillas instead of Monterrey Jack. But, served with a salad and some steamed organic snap peas we got yesterday, it was a great meal.
more at link
= new reply since forum marked as read
Helps us visualize where and how you live, cbayer. VERY exciting!
I am going to start learning to make some of these dishes that I love and had dabbled in, but never mastered.
My kitchen is small, but it has everything I could possible need.
And you have views, too, eh?
My brother visited recently, I learned that cooking's become a pleasure for him, and he cooked all day Saturday, using my copy of Julia Child. He made 'her' onion soup!
Here he is in my OLD kitchen. Lots of floor space, old appliances, and a view of the creek!
My back yard changes and it's always outstanding.
Don't you just love to have friends/family that love to cook come visit? So, how was the soup? I love French Onion Soup.
One of the drawbacks of being in the boating community is that people don't entertain much at home. I do, but rarely is it reciprocated.
That's ok, I love to entertain, but boy would I like someone to make me a meal once in awhile.
Your brother looks uncannily like my DH.
